I anticipate the return of this seasonal vegetable as it’s packed with good nutrients and is high in antioxidants. Exactly what I’m looking for when summer is around the corner and I want to shake the winter greys. It’s such a versatile ingredient that I wasn’t sure which to select for today’s post. To me, there is nothing better than steamed asparagus dipped in mayonnaise. But with Braai Day around the corner, why not talk about grilling it on the braai, served with crushed salt and pepper?
Instead, I decided to focus on a healthy salad. After all, for me, it’s time to shed those extra bumps added over the past few months. And I’m on the hunt for some refreshing options for my lunch box. In the spirit of upcoming Braai Day, you could still serve this with your grass-fed steak.
The quantities below are for a substantial lunch time salad – increase accordingly if you want to serve as a side salad at the braai
Asparagus, Chickpea and Feta Salad
200g asparagus, steamed and cooled
1 tin chickpeas
1 round feta cheese, cut into squares
100g cherry tomatoes, sliced in half
1 tbsp fresh parsley
1 tbsp fresh mint
75ml olive oil
25ml apple cider vinegar
1 tsp lemon juice
1 tsp lemon rind
Salt and pepper to taste
Slice the asparagus into generous bite size pieces. In a bowl, mix together the asparagus, chickpeas, feta and tomatoes. Add the parsley and mint.
For the dressing, mix together the olive oil, vinegar, lemon juice and lemon rind. Whisk until combined and season to taste.
Toss the salad with the dressing and serve chilled.